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Biotechnology of Alcoholic Beverage Production
Last Updated: 2026-06-01 11:31:17
Abstract
This course introduces fundamental aspects of the production of beer and grape wine.
Objective
The objective of the course is to provide participating students with a sound understanding of the raw materials, microorganisms, microbial and chemical transformations and processing aspects involved in the production of beer and grape wine. Sensory aspects and product stability will also be considered.
Content
>> Introduction of alcoholic beverage production within industrial microbiology >> Brewing - Raw materials, and malting - Brewhouse processes, wort production, fermentations, lagering - Sensory aspects and diacetyl management >> Winemaking - Grapegrowing and grape processing - Crush and pressing - Fermentations and microbial transformations - Fining, stabilizations, filtration and bottling - Aroma and macromolecule chemistry, climate change - Sensory aspects and wine faults
Resources
Lecture Notes
Lecture handouts will be provided electronically. The lectures will not be recorded.
Literature
A list of learning materials will be provided online.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 90 minutes
- Aids
- no aids
Registration & Places
- Max Places
- 30
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Biotechnology of Alcoholic Beverage Production |
|
2 h weekly |